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Idaho Potato & Tuna Stove-Top Casserole
Makes 6 servings
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Ingredients
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2-1/2
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pounds Idaho Potatoes, scrubbed and cut into bite-sized cubes (about 7 cups)
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1
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(10-ounce) package frozen peas and carrots
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1
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(12-ounce) can tuna packed in water, drained
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1
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(10-3/4-ounce) can condensed Cheddar cheese soup, undiluted
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1/4
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teaspoon garlic powder
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1/4
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teaspoon black pepper
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1. Bring 1-1/2 quarts of water to a boil in medium saucepan. Add potatoes. Return to a boil and cook 5 minutes.
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2. Add frozen vegetables. Return to a boil and cook 2 minutes (or to desired tenderness). Drain.
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3. Stir tuna, soup and seasonings into same saucepan. Add hot potato mixture. Stir and serve. (Note: If necessary, reheat over very low heat. Add water if needed.)
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Serving Suggestion
Serve with green salad and vinaigrette dressing.
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© Idaho Potato Commission
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Nutrients per Serving
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Calories
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340
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Total Fat
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5 g
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Cholesterol
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22 mg
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Carbohydrate
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55 g
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Protein
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21 g
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Sodium
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661 mg
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